Strawberry Sauce for Pancakes

Ingredients

• 16 ounces strawberries fresh or frozen (unsweetened, thawed)
• 1 teaspoon lemon juice
• 2 tablespoons maple syrup

Directions

Puree strawberries in to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Yield: 4 servings, serving size about 1/3 cup

Turkey, Egg, and Hash Brown Bake

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Ingredients

• 12 eggs
• 1 cup milk
• 1 cup cheddar cheese shredded
• 6 sliced turkey breast deli meat
• 1 12 oz bag shredded hash browns

Potato Egg Bake

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Ingredients

• 2 pounds Yukon Gold potatoes (about 6 medium) peeled and diced
• 1/2 cup water
• 1 cup frozen chopped broccoli thawed
• 6 green onions thinly sliced
• 1 small sweet red pepper chopped
• 6 eggs
• 8 egg whites
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fat-free milk
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.

Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with broccoli, onions and red pepper.

In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350 for 35-40 minutes or until center is set. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Ham & Cheese Breakfast Cups

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Ingredients

• 4 ounces chopped ham
• 1/2 green bell pepper chopped
• 1/4 onion chopped
• 5 eggs
• 8 mushrooms sliced
• 1/2 cup cheddar cheese

Directions:

Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. In a skillet over medium-high heat, cook the ham pepper, onion, and mushrooms for 5 minutes. Stir in eggs.

Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.

Bake for 20 minutes, or until the egg is set.

Banana Blueberry Pancakes

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Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg lightly beaten
• 1-1/4 cups fat-free milk
• 3 medium ripe bananas mashed
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen blueberries
• Maple syrup optional

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Yield: 14 pancakes. Editor's Note: If using frozen blueberries, do not thaw.

Nutrition Facts: 2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Orange Juice Muffins

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1 egg
½ cup buttermilk
1/3 cup frozen orange juice concentrate, thawed
1/3 cup margarine, melted
1 2/3 cups flour
½ cup sugar
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

Combine flour, sugar, baking soda, baking powder, and salt together in a large bowl. Combine the egg, buttermilk, orange juice concentrate and melted margarine in a separate bowl. Add the wet ingredients to the dry ingredients. Stir until batter is moistened but still lumpy.

Lightly spray 12 muffin cups with vegetable oil spray. Fill the muffin cups ¾ full with batter. Bake in a 400° oven for 20 minutes or until muffins are golden brown. Yields 12 muffins.

Source: http://glimpseofsonshine.blogspot.com/2008/11/scrumptious-sunday-oj-muffins.html